Instant Pot Mac and Cheese Recipe
Servings: 6
Calories: 460 kcal
Instant Pot mac and cheese is a delicious one pot dinner. Cook the macaroni and cheese sauce together in the Instant Pot for a perfect pressure cooker pasta recipe on a busy weeknight.
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Equipment
Ingredients
- 2 cups water
- 2 cups low sodium chicken broth or vegetable broth
- 16 oz. elbow macaroni (453 grams)
- 1 teaspoon salt
- ½ teaspoon black pepper powder
- ½ teaspoon paprika
- ½ teaspoon mustard powder (ground mustard)
- ½ teaspoon garlic powder
- 1 teaspoon hot sauce
- 4 tablespoon butter
- ⅔ cup whole milk or 2% milk
- 3 cups cheddar cheese shredded (See Note 1)
- ½ cup parmesan cheese shredded
Instructions
Instant Pot Instructions
- Stir together water, broth, macaroni, salt, pepper, paprika, mustard, garlic powder and hot sauce. Make sure the pasta is completely immersed.
- Close the lid and pressure cook on High Pressure for 4 minutes.
- Do a Quick Release of steam, and open the Instant Pot. [Read More: The Different Pressure Release Methods]
- Stir in the butter and milk. Add the cheese in 4 batches, stirring after each addition. This will help prevent clumping. The macaroni may appear liquidy, but it will thicken as it sits. If it's too thick, stir in a couple of tablespoons of milk.
Stovetop Instructions
- Heat a large dutch oven or deep pan over medium heat. Stir together water, broth, macaroni, salt, pepper, mustard powder, garlic powder, and 1 tablespoon of butter. Stir to combine, pushing down on the pasta so it's submerged below the level of liquid, and bring to a boil.
- Reduce heat to medium-low, and let the pasta simmer until cooked (about 8 minutes for al dente pasta), stirring every 2 to 3 minutes. If you like the pasta to be well done, add a few more minutes of cooking time.
- Turn off the heat and stir in the remaining butter and milk. Add the cheeses in batches, stirring between each addition.
Notes
- Note 1: Use your choice of cheeses, including fontina, gruyere, gouda, and mozzarella. Add some extra cheese, like a few slices of American cheese, for an extra creamy mac and cheese!
- For Baked Mac n Cheese:
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- After pressure cooking, transfer the mac and cheese to a large, greased baking dish.
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- Mix ¾ cup plain or panko bread crumbs with 2 tablespoons of melted butter.
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- Top the mac and cheese with the breadcrumb mixture and broil until the top is golden brown.
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Nutrition
Serving: 1 serving | Calories: 460 kcal | Carbohydrates: 46 g | Protein: 20 g | Fat: 23 g | Saturated Fat: 13 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 4063 mg | Sodium: 486 mg | Fiber: 2 g | Sugar: 3 g
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